Pan-Fried Salmon Fillet with Roasted Potatoes and Vegetables

Salmon Fillets Garlic Clove Lemon Fresh thyme Potatoes Carrots Broccoli
  • Step 1.

    Preheat the oven to 200°C/400°F/Gas Mark 6.

  • Step 2.

    Wash and chop the potatoes and carrots into bite-sized pieces. Spread them out on a baking sheet lined with parchment paper and drizzle with oil. Season with salt and black pepper. Roast in the preheated oven for 30-40 minutes, or until tender and golden brown.

  • Step 3.

    Season the salmon fillets with salt and black pepper.

  • Step 4.

    Heat a drizzle of oil in a pan over medium-high heat.

  • Step 5.

    Add the salmon fillets to the pan, skin-side down, and cook for 4-5 minutes until the skin is crispy and golden brown.

  • Step 6.

    Flip the salmon fillets over and cook for another 2-3 minutes until the flesh is opaque and cooked through.

  • Step 7.

    Add minced garlic and thyme to the pan and cook for 1-2 minutes, until fragrant.

  • Step 8.

    Squeeze lemon juice over the salmon fillets and serve immediately with the roasted potatoes and vegetables.